Conference about the first complete French edition of "La Science en cuisine et l'art de bien manger" (Science in the Kitchen and the Art of Eating Well), translated by Marguerite Pozzoli and Lise Chapuis for the publisher Actes Sud, which received the contribute to translation by the Italian Ministry of Foreign Affairs and International Cooperation.
The Artusian manual is expounded by Professors Marguerite Pozzoli and Alberto Capatti.

The screening of the video “Pellegrino Artusi and the Italian Unity in the Kitchen” will follow.